>But my problem is a) my bread is too dense (not airy or light enough)
>or

As there is no recipe to look see initially these are my comments:

If the bread is dense, there are many factors that can cause it, among
a


The flour used likely has lower in gluten( common in southern
states,where the all purpose has lower protein content that what is
usually available in northern states

Are you thoroughly familiar with hand kneading and the required end
point when to stop?

Did you ferment the dough properly and have it knocked back then
letting it rise again?


Did you use the right amount of yeast?

b) my bread is flatter than it ought to be. Also, the top never
>loks anything like the light-golden brown I see on good bread.

A dough that is fermented for a short time before being divided and
molded results in a young dough that led to flattish appearing bread.


>I have bene told that I let my 2nd rise go too long and that it's HUMID
doen here and to use less water.

If what you mean by second rise is the proofing, yes if its allowed to
stay longer than required the bread will also appear flattish looking(
called in bakery parlance as overproofed dough which results with pale
crust).

This can be improved by baking at higher temperature to force the dough
to kick start the dough expansion.

IMO humidity is not the issue here, as its needed by the dough to keep
the proofing even and no crust drying will occur.
What you have to look for is the fermentation time. If the dough
appears flattish then you have to reduce the proofing time and use the
finger indent test to see if your dough is properly risen:
If when pushed gently with finger tips the dough springs back
immediately, it needs more rising time
Whereas if the indentation remains in the dough, its already on the way
to overproofing
A properly proofed dough when gently pressed with finger will gradually
springs back the indentation.
If it happens that the risen dough tends to decrease in volume when
pressed, its already overproofed,

BTW, just like what Boron suggested if you can show the recipe with
the procedure many people can pitch in and give yuo valuable
suggestion.